Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Summer bounty. Green beans, Tomatoes, Shallots, & Garlic. Cooking time includes the time dressing needs to rest. This recipe was told to me by my chiropractor. He shares my love for shallots, and is also a self proclaimed "foodie".

Ingredients Nutrition


  1. Make dressings about an hour before serving.
  2. Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
  3. Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
  4. Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
  5. Allow tomatoes to drain.
  6. Clean beans, break into bite size, and blanch 4-6 minutes.
  7. Plunge beans into ice water to stop cooking for 2 minutes.
  8. Drain, dry, wrap in towel.
  9. When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
  10. Put beans in chilled bowl, pour dressing over beans, and toss.
  11. Add the drained tomatoes.
  12. Garnish with the parsley and correct the seasoning.
  13. Serve.